Chewy Cowboy Cookies
User Reviews
5
Chewy Cowboy Cookies
Description
The "Chewy Cowboy Cookies" recipe blends common cookie ingredients with oats, coconut flakes, chocolate chips, and pecans to create a richly textured treat. The leavening agents baking powder and baking soda with cinnamon introduce lift and subtle spice. Butter and a combination of granulated and brown sugars contribute to chewiness and moisture, while two eggs add richness and structure.
Mixing the dough requires beaters for creaming butter and sugars, then gradual flour incorporation. The addition of mix-ins by hand helps distribute them without overworking. Baking at 350°F on parchment-lined sheets produces large cookies with soft centers and edges offering a mix of crunchy and chewy sensations.
These cookies serve well as a satisfying snack or dessert and store well if made in larger batches. Their size and combination of ingredients make them suitable for sharing or gift-giving. Adjustments to size or dough quantity are feasible depending on yield needs.
The recipe can be doubled for larger quantities, ideally prepared in separate batches for consistent texture, and can be made using a hand mixer if a stand mixer is unavailable.
Ingredients
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1/2 Tbsp baking powder
- 1/2 Tbsp baking soda
- 1/2 Tbsp ground cinnamon
- 1/2 tsp kosher salt
Wet ingredients
- 3/4 cup butter softened to room temperature, unsalted
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 Tbsp vanilla extract
Add-ins
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups rolled oats quick oats can be substituted, but I wouldn't use steel cut oats, old fashioned
- 1 cup sweetened coconut flakes
- 1 cup pecans chopped
Instructions
Prepare
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
Stir together dry ingredients
- In a large mixing bowl, add flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine, then set aside.
Beat wet ingredients
- Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on MED speed for about 1 minute, or until smooth.
- Add both granulated and brown sugars and beat another 2 minutes.
- Add one whole egg, plus one egg yolk, and vanilla, and beat until combined.
Combine
- Add flour mixture in thirds, beating until combined in between each addition.
- Add chocolate chips, oats, coconut and pecans and mix until combined. This may be overwhelming for a mixer (depending on your brand), and may need to be done by hand with a wooden spoon and some arm strength, I promise it’ll be worth it!
Bake
- Use a 1/4 cup cookie scoop to scoop dough onto prepared baking sheets, leaving about 3” of space between each cookie.
- Bake for approximately 15-18 minutes, until edges are lightly golden brown, then let cookies rest on the baking sheet for 2-3 minutes. Transfer to a cooling rack until cool.
- Repeat with any remaining cookie dough.
Notes
- The recipe yields 12-18 large cookies but can be doubled for larger batches; consider making two separate batches when doubling.
- If a stand mixer is unavailable, a hand mixer can be used for mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 216mg | 9% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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